Tomato Dinners 2019, September 10-14
Tomato Dinners 2019
September 10-14
Reserve now on line or call: 510 547-5356
Think of it as a party, with plenty of old friends:
Cherokee Purple, Marvel Stripe, Black Pineapple, Early Girl, German Red, Brandywine.
We’re expecting some new friends too:
Chocolate Sprinkles, Red “Tommy Toe,” maybe even Atomic Fusion–from an array of farms, north and south.
Bay Area farmers have been busy these past 29 years and more, improving their soils, creating new growing methods, making their tomatoes amazing.
29th Annual Tomato Dinners 2019
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Antipasti: salads, soup, smaller items
Tomato sampling: German Red, Marvel Stripe, Brandy-
wine, Cherokee Purple, and Black Pineapple
Heirloom tomato caprese salad with burrata cheese
Oysters on the half shell with strawberries, Sweet 100s, horseradish, and lemon
Scallop crudo, tomatoes three ways, and candied walnuts
Salad of cucumbers, mixed cherry tomatoes, parsley, Butter
beans, yogurt, and lentils
Lonza with cress, marinated heirloom tomatoes, Castelmagno cheese, and old aceto balsamico
Garden lettuces vinaigrette
Soup: tomato soup alla Campbell with fried green tomato and provolone bun
Pork belly with watermelon and oyster-tomatillo salsa
Fried green tomatoes with peaches, sherry/tomato aïoli, and herbs
Primi
Garganelli with Brandywine tomatoes, vodka, and mint
Linguine verdi with tomato-braised short rib and Castelmagno cheese
Tomato gnocchi with razor clams, summer squash, and mixed cherry tomatoes
Rosa Bianca eggplant cappelletti with spicy tomato sauce and caprino fonduta
Spaghetti all’amatriciana
Chanterelle mushrooms, sweet corn, and ricotta cannelloni with
Early Girl tomato mostarda and sherry-brown butter
Orecchiette with sand dabs, tomato-raisins, and squash blossoms
Secondi
Braised beef brisket with Acquerello Carnaroli risotto, Green
Zebra tomatoes, and giardiniera
Brown butter-aged pork loin with green chili, salsa fresca, and
cured yolk
Peperonata-stuffed tomato with Gorgonzola fonduta, pangrattato,
and harissa verde
Chicken and lobster sausage with pickled green tomatoes and
parsnip crema
Charcoal-grilled bigeye tuna with Castelvetrano olives, pole beans, fried red onions, vinegar potatoes, Early Girl tomatoes,
and tomato aioli
Dolci
Ricotta zeppole with Early Girl tomato curd, basil ice cream, and candied lemon peel
Corn milk cake with honey-roasted tomatoes and blackberries, rosemary blossoms, and whipped mascarpone
Flourless bittersweet chocolate cake with tomato caramel and whipped cream
Tartlet of green tomatoes, apples, walnut frangipane, tomato leaf whipped cream, saba, and candied walnuts
Menu is a la carte, and subject to minor changes
